Curry Chicken Dinner Recipe

5 4 5
Curry Chicken Dinner Recipe
Curry Chicken Dinner Recipe photo by Taste of Home
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Curry Chicken Dinner Recipe

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5 4 5
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This chicken dish was originated by a woman from our town, Mrs. W.L. Bullard, for a special party in honor of President Franklin D. Roosevelt. I really enjoy treating out-of-town relatives and friends to this dish when they come to visit.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 8 boneless skinless chicken breast halves (about 2 pounds)
  • 1/2 cup all-purpose flour
  • 1/4 cup shortening
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 1 garlic clove, minced
  • 2 to 3 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1 cup water
  • 3 tablespoons raisins or dried currants
  • Hot cooked rice
  • 1/4 cup slivered almonds, toasted, optional

Directions

Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375° for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired. Yield: 8 servings.
Originally published as Curry Chicken Dinner in Country Extra September 1996, p51

Nutritional Facts

1 each: 145 calories, 7g fat (2g saturated fat), 8mg cholesterol, 370mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 5g protein.

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  • 8 boneless skinless chicken breast halves (about 2 pounds)
  • 1/2 cup all-purpose flour
  • 1/4 cup shortening
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 1 garlic clove, minced
  • 2 to 3 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1 cup water
  • 3 tablespoons raisins or dried currants
  • Hot cooked rice
  • 1/4 cup slivered almonds, toasted, optional
  1. Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375° for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired. Yield: 8 servings.
Originally published as Curry Chicken Dinner in Country Extra September 1996, p51

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Reviews forCurry Chicken Dinner

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mymogsim User ID: 7648325 39575
Reviewed Feb. 4, 2014

"please tell me you mean the this recipe originated from Mrs. W.L. Bullard and not Curry chicken its self."

MY REVIEW
GooFan User ID: 2452423 11660
Reviewed Dec. 9, 2007

"me too... I think I'll make it for the holidays. "

MY REVIEW
naskarwoman User ID: 2182123 68401
Reviewed Dec. 9, 2007

"this sounds very good! I love curry anything!"

MY REVIEW
spiker1 User ID: 264159 14740
Reviewed Dec. 9, 2007

"I really like this recipe."

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